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FALAFEL BOWLS

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 FALAFEL BOWLS
12/03/2018 - 12/10/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Course Main Dish
Servings
Yields 12 mini falafel
Ingredients
Mini Falafels
  • 2 cups of canned chickpeas drained
  • 1/2 cup fresh parsley chopped
  • 1 white onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons flour
  • 1 1/2 tsp Salt plus more to taste
  • 1 tablespoon ground cumin
  • 1 pinch ground cardamom
  • 1 tsp ground coriander
  • 1 pinch cayenne pepper optional
  • Canola oil for pan frying
Tabouleh
  • 2 cups fresh parsley chopped
  • 2 roma tomatoes diced
  • ½ red onion diced
  • 2 tablespoon lemon juice
  • 1 pinch Salt
  • 1 tablespoon olive oil
Tahini Dressing
  • 1 cup tahini
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/4 cup warm water plus more as needed
Course Main Dish
Servings
Yields 12 mini falafel
Ingredients
Mini Falafels
  • 2 cups of canned chickpeas drained
  • 1/2 cup fresh parsley chopped
  • 1 white onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons flour
  • 1 1/2 tsp Salt plus more to taste
  • 1 tablespoon ground cumin
  • 1 pinch ground cardamom
  • 1 tsp ground coriander
  • 1 pinch cayenne pepper optional
  • Canola oil for pan frying
Tabouleh
  • 2 cups fresh parsley chopped
  • 2 roma tomatoes diced
  • ½ red onion diced
  • 2 tablespoon lemon juice
  • 1 pinch Salt
  • 1 tablespoon olive oil
Tahini Dressing
  • 1 cup tahini
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/4 cup warm water plus more as needed
Instructions
Mini Falafel
  1. In a medium bowl add the drained chick peas, parsley, onion, garlic, lemon juice and flour. Use an immersion blender or food processor and blend until smooth. Add the spice and blend thoroughly.
  2. Form the falafels into a ping pong size disk and set aside. Repeat until all the falafels are formed.
  3. Drizzle oil into a non-stick pan on medium heat. Place each falafel into the pan and cook until golden brown. Turn over with a spatula and repeat. Set aside.
Tabouleh
  1. In a medium bowl. Whisk lemon juice, olive oil, salt and pepper. Add the parsley, tomato, onion and toss together to coat. Set aside.
Tahini Dressing
  1. In small bowl, add all the ingredients and whisk until smooth. Add more warm water if needed if sauce is too thick.
To Assemble
  1. Place the tabouleh in a bowl. Add the mini falafels and drizzle with the tahini dressing. Enjoy!

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